The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-10-03
DOM EsTlc HlNTA
CREAM SOUP.


Break fine the bones OF chicken
from which tho meat has been cut.
Skin first, by pouring boiling water
over, when skin can readily be re-
moved Cover with one quart cold
water and simmer three hours; then
strain, and return liquid to kettle.
Add to it two chopped onions, three
grated potatoes, one-half turnip grated,
salt and pepper to season, and cne-half
tcacupful soaked raw rice. Boil until
rico is very soft. then add one quart
rich milk, one tablespoonful cornstarch
stirred with three tablespoonfuls of but.
ter until smooth. Simmer five minutes
and serve very hot.
PoT-RoAsTED BEEF.
Take piece of cheap beef, say from
the round, boil two hours in about
enough of water to almost cover it;
season with pepper and salt. When
the water is almost boiled away turn
the meat often, to keep II from sticking
to the bottom of the pot. At last the
water Will all be evaporatcd, and then
let the meat brown little; take it out
and add to the hot fat flour and water;
this will make a rich brown gravy. Ii
is best to have a tablespoonful of flour
mixed with u quart of water ready TO
pour in as soon rs the meat is re-
moved, so rs not to have the fat
scorched. Pork, veal or mutton il
equally nice cooked in this manner.
BREAD CREDIBLE CAKES.
Soak q small bowl of bread over
night in milk. In the morning mix
half cup of flour into which Is put
one and one-half teaspoonfuls OF baking
powder with ono quart of milk, three
well beaten eggs and little salt Beat
up the bread with this batter until it is
very light and fry delicate brown
The batter should be thick.
LEMON CREAM.
Pare two lemons thin, pour over one
half pint boiling water, let stand all
night. squeeze the juice of the lemons
on one-half pound sugar the next morn.
ing, beat three eggs well, take out the
peel and mix the water with other in
gradients, strain through II sieve. then
stir over brisk fire till thick us cream;
pour hot in the gasses.
BREAD PUDDING.
One quart of milk. one pint bread
crumbs, the yolks of three eggs, one
cup Of sugar, n small piece OF butter;
flavor to taste; bake twenty minutes;
when cool spread jelly over it; beat to
n froth the reserved whites of eggs;
mix with one tablespoonful of sugar;
pile on top of the jelly and set in hoI
oven until slightly Drowned.
SODA CAKE.
One pound of flour, onc-lalf pound
currants, one-fourth bound raisins. one
fourth pound butter. six ounces sugar,
two ounces orange peel, two ounces
almonds, one teaspoonful carbonate OF
soda, flavor with essence of lemon; add
milk enough to make stifl, aud put ID
one-half nutmeg.
DUMPLINGs.
Make the dough as for biscuits, with
sour milk and soda. then add one tea
spoonful of baking powder and roll out
as thin as pie crust; spread with butter,
fold and roll again. cut into inch
squares. and drop in the boiling pot.
CREAM SPONGE CAKE.
One cup flour, one third cup of sugar
one-half cup of cream, two eggs, one.
half tcaspoonful of soda mixed in flour
Beat the eggs, sugar and cream To-
gether. then add the flour. beat lightly
and bake at once.
WHITE FRUIT CAKE.
One pound of flour, one pound oI
sugar, one pound of butter, one pound
blanched almonds, three pounds ci'rou.
one grated cocoanut. whites Of sixteen
eggs, two teaspoonfuls baking powder
flavor to taste.
SWEET PICKLES.
Ten pounds of fruit, four pounds ol
sugar, one quart of vinegar four
ounces cinnamon, one ounce cloves.
Boil fruit tender and drain, schld vine.
gar and spices together three mornings
and pour on hot.
CANNED GRAPES.
Pick carefully from The stems. being
careful not to tear the skins much. pat